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Whole 30 Butternut Squash and Eggs

Spiralized veggies, fried egg, and avocado! A dreamy paleo/Whole 30 breakfast! 

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, Whole30 recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Spiker


  • 4 cups spiralized butternut squash
  • 2-3 tablespoons olive oil
  • Sea salt freshly ground black pepper
  • 1 ripe avocado cut in half and sliced
  • 2 large eggs fried
  • Hot sauce if desired


  1. Place a  medium pan on high heat, add 2 tablespoons olive oil or ghee
  2. When pan and oil are hot add squash, cook for 8-10 minutes stirring here and there, turn heat down when necessary

While squash cooks:

  1. Cut avocado in half, remove pit and slice. Peel off skin and set aside
  2. Place a small non stick pan on high heat, heating for at least 2 minutes
  3. Add 1-2 tablespoons olive oil or ghee, so bottom of pan is well coated
  4. Crack eggs into very hot pan and then turn down heat to medium
  5. Allow eggs to cook undisturbed until whites are set and yolks are runny (if you like it cooked through turn egg half way through cooking time)
  6. Season butternut with sea salt and pepper to liking, when edges are browned and crispy, plate. Add sliced avocado and eggs, drizzle with hot sauce and enjoy!